In 2003 Jeremy moved back to New England and he opened the Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others. In February 2006, Jeremy and his wife Lisa (former pastry chef at L’Espalier) followed their dream of opening their own restaurant and opened Lineage in Brookline, MA. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu.
Building on the success of Lineage, Jeremy open Island Creek Oyster Bar in Boston’s Kenmore Square in 2010. Then in the fall of 2013, opened Row 34 in Boston’s unique Fort Point neighborhood. On a role, he opened a second Row 34 in Portsmouth, New Hampshire in 2015 and a second Island Creek Oyster Bar in Burlington, MA in 2016.
After years in the kitchen, Jeremy released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray in 2014. Then co-authored a second book in 2016, Oysters: A Celebration in the Raw, with Marion Swaybill.
Through Sewall’s restaurants, books, and teaching he is truly dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Chef Jeremy Sewall, it’s in his blood.